Simple Strawberry Banana Cupcakes

This weekend, I went out of town. I went to visit my parents, and I watched my dad play music for a crowd of people. I was hesitant to go at first, because of the long drive, but I’m thrilled I ended up going.

Driving across Washington state in late spring is absolutely beautiful. Everything is growing!
And while Washington isn’t exactly known for growing strawberries, I certainly take comfort in the fact that they’re here. It’s almost peak strawberry season! It’s time to eat!

I made these cupcakes to capture the simplicity of strawberries, and the great combination that is strawberry and banana. It’s a summer favorite for many, and it sure is for me too. Top simple banana cupcakes with fresh strawberry icing, and you have the perfect summer treat.

Strawberry Banana Cupcakes

1/2 C Butter

1 1/4 C Sugar

2 Eggs

2 Tsp Pure Vanilla Extract

1 1/4 C Flour

1 3/4 Tsp Baking Powder

1/4 Tsp Salt

3/4 C Milk

1/4 Tsp Salt

2 Ripe Bananas, mashed

Preheat your oven to 350 degrees.

Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add the vanilla and mix well. In a separate bowl, combine flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of the milk and mix well. Add another third of the flour, mix, then add the remaining milk. Add the remaining flour and continue beating until well mixed. Beat in banana.

Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden.

Once cupcakes have cooled, top with Fresh Strawberry Icing, a banana slice, and gold sprinkles.

Fresh Strawberry Icing

1/2 C Butter

2 1/2-3 Cups Powdered Sugar

1 Tsp Pure Vanilla Extract

1 Tbsp Milk

1/2 C Fresh Strawberries, chopped

Beat the butter and a 1/2 cup of the powdered sugar. Add the extract and milk and continue beating. Continue to add powdered sugar until you reach your desired consistency. Beat in chopped strawberries.